Description
Discover how to make a delicious copycat version of Wendy’s chili at home. This easy recipe will satisfy your craving for a warm and hearty bowl of chili.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 2 pounds ground beef (900 g)
- 2 stalks celery, chopped (80 g)
- 1 onion, chopped (150 g)
- 1 green bell pepper, chopped (150 g)
- 3 (400 g) cans stewed tomatoes
- 1 (400 g) can tomato sauce
- 1 (300 g) can diced tomatoes with green chiles (such as RO*TEL)
- 1 cup water (240 ml)
- 2 (35 g) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)
- 1 (400 g) can kidney beans, undrained
- 1 (400 g) can pinto beans, undrained
- salt and ground black pepper to taste
- 1 tablespoon white vinegar, or more to taste (15 ml)
Instructions
- Collect all the necessary items.
- Warm the olive oil in a big pot over medium-high heat. Flatten the ground beef into the heated oil to create a large patty; allow the underside to brown for 8 to 10 minutes.
- Mix and crumble the browned beef. Keep cooking until it’s no longer pink, roughly 5 more minutes.
- Add the celery, onion, and bell pepper to the beef and cook until the onion becomes clear, about 5 minutes.
- Introduce the stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water to the mix.
- Break down any large pieces of stewed tomatoes.
- Incorporate the chili seasoning. Add the kidney and pinto beans. Adjust with salt and pepper.
- Raise the mixture to a boil, then lower the heat and let it simmer for 1 hour.
- Stir in the vinegar right before serving the dish.
Notes
- Consider using lean ground beef or turkey for a healthier option.
- Add diced tomatoes with extra spicy green chiles for a kick of heat.
- Experiment with black beans or chickpeas for added variety and nutrition.
